ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 04-23-2014, 08:23 AM   #1
eddieh70301
is one Smokin' Farker
 
Join Date: 03-30-10
Location: Thibodaux, LA
Downloads: 0
Uploads: 0
Default Breakdown of Brisket Cooking Times

Does anyone have a breakdown of the time it takes for a brisket to get to a certain temp?
I kept notes of past brisket cooks but my grand-daughter got to my folder and colored and tore up the pages.
I would like to see each temp at each hour mark or in that range.
If anyone has that from past cooks I would appreciate the info.
__________________
Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Smoke Vault
eddieh70301 is online now   Reply With Quote


Unread 04-23-2014, 09:12 AM   #2
DaveAlvarado
is one Smokin' Farker

 
DaveAlvarado's Avatar
 
Join Date: 12-23-13
Location: DFW, TX
Downloads: 0
Uploads: 0
Default

That's going to vary based on the starting temp of your brisket and the temp in your pit.
DaveAlvarado is offline   Reply With Quote


Unread 04-23-2014, 09:47 AM   #3
Enrico
is One Chatty Farker

 
Enrico's Avatar
 
Join Date: 12-16-13
Location: Rome, Italy
Downloads: 1
Uploads: 0
Default

Which cooking T do you use? I did some detailed reports but all of them, except the last one, are for 225F cooking T
Look at my youtube channel BBQness (i use it as photo telling and report).
__________________
1 WSM 22" - 2 Weber OTG 26" - Ferraboli grill
Cyber WiFi BBQ Guru - DigiQ DX2
Red ThermoPen - Orange/Green ThermoPop - BlueTherm Duo - IGrill2 - Maverik 732


My BBQing slideshows on Youtube @ www.youtube.com/user/BBQnessdotcom/videos
My BBQing Photo Albums on Flickr @ www.flickr.com/photos/bbqnessdotcom/
Enrico is offline   Reply With Quote


Unread 04-23-2014, 10:59 AM   #4
eddieh70301
is one Smokin' Farker
 
Join Date: 03-30-10
Location: Thibodaux, LA
Downloads: 0
Uploads: 0
Default

I am just looking for an estimate.
Pit cooking temp will be 220-230.
Brisket time will be taken from the fridge (38*) and placed in smoker.
__________________
Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Smoke Vault
eddieh70301 is online now   Reply With Quote


Unread 04-23-2014, 11:00 AM   #5
eddieh70301
is one Smokin' Farker
 
Join Date: 03-30-10
Location: Thibodaux, LA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Enrico View Post
Which cooking T do you use? I did some detailed reports but all of them, except the last one, are for 225F cooking T
Look at my youtube channel BBQness (i use it as photo telling and report).
Thank you. will take at look at it when i get home.
__________________
Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Smoke Vault
eddieh70301 is online now   Reply With Quote


Unread 04-23-2014, 12:11 PM   #6
palmtreefrb
Take a breath!

 
palmtreefrb's Avatar
 
Join Date: 01-22-11
Location: Buena Park, CA
Downloads: 0
Uploads: 0
Default

See the Excel attachment. This was output from my CyberQ WIFI application. It is 10 second intervals of a Brisket cook.
Brisket1.xls
.
.
.
__________________
West Coast Backyard Team Shirley Fabrication
palmtreefrb is online now   Reply With Quote


Unread 04-23-2014, 02:48 PM   #7
eddieh70301
is one Smokin' Farker
 
Join Date: 03-30-10
Location: Thibodaux, LA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by palmtreefrb View Post
See the Excel attachment. This was output from my CyberQ WIFI application. It is 10 second intervals of a Brisket cook.
Attachment 94885
.
.
.
Thanks. That's exactly what I needed. So it took approx 1.5 hrs to get to 140?
__________________
Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Smoke Vault
eddieh70301 is online now   Reply With Quote


Unread 04-23-2014, 02:59 PM   #8
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

I know that if I put on a Full packer weighing between 12-15 lbs at 300-325 deg and I wrap in butcher paper after 4 hrs on the pit it will probe tender in two hrs or less. I never bothered to take it's temperature because it aint sick.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is online now   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:30 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2015 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.